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Thyme-Coated Pork Tenderloin

Photo: Karry Hosford
Yield 4 servings (serving size: 3 ounces)
For family meals, roll pork tenderloin in a mixture of fresh breadcrumbs, dried thyme, and dried onion flakes. Day-old bread makes superior crumbs.

Ingredients

  • 1 teaspoon dried thyme
  • 1 teaspoon instant onion flakes
  • 1 slice day-old hearty white bread (such as Pepperidge Farm), torn
  • 2 large egg whites, lightly beaten
  • 1 (1-pound) pork tenderloin, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Nutrition Information

  • calories 165
  • caloriesfromfat 22 %
  • fat 4.1 g
  • satfat 1.3 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 25.1 g
  • carbohydrate 5.5 g
  • fiber 0.8 g
  • cholesterol 63 mg
  • iron 1.7 mg
  • sodium 267 mg
  • calcium 17 mg

How to Make It

  1. Preheat oven to 400°.

  2. Place thyme, onion, and bread in a food processor; pulse until fine breadcrumbs measure 1/3 cup. Place breadcrumb mixture in a shallow dish. Place egg whites in a shallow dish. Sprinkle pork with salt and pepper. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 30 minutes or until a thermometer registers 155°. Let stand 5 minutes. Cut into 1/4-inch-thick slices.